Mediterranean Tuna Pasta Salad

I chopped and sliced everything a day ahead, combining the vegetables with the dressing to marinate 24 hours. The next day, I needed a package of chicken from the freezer - but they were all gone! I changed the meat to tuna and was surprised at how well it turned out. Didn't take ingredient photos, so I'm going from memory now:

2-3T mayonnaise

a big splash of Lemon-Oil Dressing

2 cans of EVOO-packed tuna

I don't remember measurements, but the vegetables I used are marinated-jarred artichoke hearts, bell pepper, celery, Vidalia onion and Kalamata olives. Thin slice all these.

I didn't want the pasta to dominate, so I only used 2/3c dry pasta, cooked, drained and rinsed in cold water, then drained again.

Combine the UN-drained tuna with the prepped vegetables in a medium glass bowl. Good quality EVOO adds to the health benefits of this salad. Check the flavors. I added quite a bit of black pepper, a pinch of cayenne and a good sprinkle of garlic salt. 

I had never made this with tuna, chicken is my preference, but this is one I'll make again. . .Lin